1 lb boneless skinless chicken breast
1 1/2 tbsp all-purpose flour
1 1/2 tbsp olive oil
1 c button mushrooms
1/4 c chicken broth
1/3 c chicken broth
1 dash salt
1 dash ground black pepper
2 ounces shredded mozzarella cheese
1 ounce Stella Grated parmesan
1. Preheat oven to 375* F. Cut each chicken piece into half lengthwise. Place each piece between two pieces of plastic wrap. Pound with the flat side of a meat mallet (or rolling pin) until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour.
2. In a 12-inch skillet, heat 1/2 Tbsp olive oil over medium heat. Add half of the chicken; cook about 4 minutes or until browned, turning once. Transfer to a 2-quart rectangular baking dish. Repeat with another 1/2 Tbsp of oil and the remaining chicken.
3. In the same skillet, melt the butter. Add mushrooms; cook and stir until tender. Stir in Marsala, broth, salt & pepper. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about ½ cup (including mushrooms). Pour mixture over chicken.
4. In a small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over the chicken. Bake about 20 minutes or until chicken is no longer pink.
Per Serving: 256 Calories; 12g Fat (41.3% calories from fat); 33g Protein; 4g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 450mg Sodium.